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This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
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These are dense and chewy and not too sweet. Be careful not to over beat egg whites and use shredded unsweetened coconut, not the kind that's ground.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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This tart fudge requires a little bit of oven work, but the delicate, buttery graham cracker crust makes it totally worthwhile.
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A delicious microwave egg and cheese sandwich on toast.
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Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Ingredients: bratwurst, beer, butter, white onion
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
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Pop the popcorn, cover with chocolate glaze, then bake to make crisp chocolate coated popcorn!
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Silky chocolate pudding is amazing on its own, but when used in the smores desserts found in this cookbook, you have a new degree of delicious.
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A simple, all-purpose frosting recipe is great to have in your repertoire to top cakes, cookies, cupcakes, and more!